The Dish: Callie's Travis Swikard and his mentor, Gavin Kaysen, team up for fifth anniversary dinner
To celebrate the fifth anniversary of his Michelin Bib Gourmand-honored restaurant Callie in San Diego’s East Village on June 4, chef-owner Travis Swikard is hosting a one-night-only collaboration dinner with his mentor, two-time James Beard Award-winning chef Gavin Kaysen.
Kaysen, a former San Diegan who mentored Swikard at Cafe Boulud in New York City, now has his own restaurants in Minneapolis.
The longtime friends will prepare a five-course, family-style menu that will feature dishes from El Bizcocho, the long-shuttered Rancho Bernardo restaurant where Kaysen cooked before moving to New York, and from his Spoon and Stable restaurant in Minneapolis.
The dinner is $145, with optional $65 wine pairing. Each guest will received a signed copy of Kaysen’s culinary leadership book “The Synergy Series.” All book proceeds benefit Ment’Or, which trains up-and-coming American chefs for the international Bocuse d’Or competition. Reservations are available at opentable.com/r/callie-restaurant-san-diego.
San Diego chef to compete on “Chopped Castaways”: Aiden Owens the Australia-born culinary director for Herb & Wood restaurant in Little Italy and Herb & Sea restaurant in Encinitas, is one of 12 contestants competing in the Food Network series “Chopped Castaways,” which premiered May 12. This series takes place on a remote tropical island where the chefs compete in culinary cookoffs with the added challenges of working with basic supplies, cooking over open fire and facing intense physical challenges. Owens, who grew up on a farm near Byron Bay, is an advocate for sustainable sourcing, farming and fishing.foodnetwork.com/shows/chopped-castaways
New steakhouse at Liberty Station: Grandson Steaks, a family-style, affordably priced steakhouse co-owned by Roger Cañez and his business partner, has opened in the former Wildflower deli space in Arts District Liberty Station. The indoor-outdoor restaurant serves Prime steaks sourced from the California ranches Brandt Beef and Brawley Beef. The food preparations range from traditional to Mexican in style, with options including tacos, ceviche, aguachile, salads, burgers and a family feast for four. 2690 Historic Decatur Road, Suite B, San Diego. 619-310-5246, grandsonsteaks.com.
Saya Brasserie opens in the Gaslamp:Saya Brasserie, a Dubai-based restaurant-coffeehouse chain, has opened its first U.S. location in San Diego’s Gaslamp Quarter. Known for its pink and floral décor, Saya serves an all-day menu of Mediterranean and international breakfast, lunch and dinner items, coffees and desserts. 411 Broadway, downtown. instagram.com/sayabrasseriesd/
Bushfire Kitchen expands to R.B.: Bushfire Kitchen, a fast-casual restaurant with 13 Southern California locations including Del Mar and La Costa, has opened its third county outlet in Rancho Bernardo. Founded in 2012, Bushfire offers diners a choice of fire-grilled proteins and vegetable dishes served in bowls, plates, salads and other scratch-made preparations. Hours are 11 a.m. to 9 p.m. daily. 11962 Bernardo Plaza Drive, Suite 10, San Diego. bushfirekitchen.com.
Pear Plum to open in 2027: Pear Plum, an all-day family-friendly café, coffee shop and wine bar, will open in January 2027 near the New Children’s Museum at 101 Island Ave. in downtown San Diego. Pear Plum is co-owned by St. Elmo and Christine Crawford, world travelers with a personal collection of more than 10,000 bottles of wine. The café will serve wines by the glass from France, Spain, Germany, California, Oregon and more, with a menu designed by chefs Lesa and Violette Lewis of The Handmade Chef Meal Prep Co. Visit pearplum.com.
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This story was originally published May 21, 2026 at 6:35 AM.